Ingredients
| Ingredient | Quantity |
|---|---|
| Vermicelli | 320g |
| Mascarpone | 250g |
| Lime | 1 |
| Pink Peppercorns | To taste |
| Grana Padano DOP | 60g |
Instructions
To begin preparing the Lime and Pink Pepper Vermicelli, start by bringing a large pot of salted water to a boil. Add the vermicelli and cook according to the package instructions until al dente. While the pasta is cooking, place the mascarpone in a non-stick skillet. Without turning on the heat, season it with a pinch of salt and freshly cracked pink peppercorns.
Wash the lime thoroughly and extract its juice, straining it to remove any seeds or pulp. Once the pasta is almost done, pour the lime juice into the pan with the mascarpone. Gently heat the mixture over low heat, stirring to combine. Add a ladle of pasta cooking water to the pan to help create a smooth, creamy sauce.
Continue to season with freshly ground pink peppercorns to taste. Once the vermicelli is ready, drain it, reserving a small amount of the cooking water. Transfer the vermicelli to the skillet and toss it gently to coat the pasta in the creamy lime sauce. If necessary, add a bit more pasta water to reach the desired consistency.
Finish the dish by sprinkling finely grated Grana Padano DOP on top and serve immediately for a delicious, refreshing flavor experience. Enjoy this vibrant dish as a delightful first course for any occasion!
